SANDWICHES, HAMBURGERS, SANDWICHES Sandwiches with cheese and pickled cucumbers Ingredients: 10 slices of wheat bread, 200 g of cheese (any), 70 g of butter, 1-2 pickled cucumbers, dill, parsley.

From the author's book

Sandwiches, toast, bread and sandwiches Sandwiches with lettuce and ham 2 servings 130 kcal Ingredients: 4 slices of bran loaf, 2 slices of lean ham, 2 leaves of green lettuce, 2 leaves of red lettuce, 2 sprigs of dill, 1 tomato, 1 teaspoon of table mustard. Way Closed hot sandwiches “Volzhskie” 800 g wheat bread, 100 g butter each, processed cheese

1 orange salt Cut the bread and cheese into thin slices. Add salt to the butter and rub thoroughly. Peel the orange and cut into circles. Half Tired of snacking on sandwiches? A loaf or baguette has appeared in the house, which is no longer very tasty to eat, but it’s a pity to throw it away? Your loved one is about to wake up, and you don’t know what original, tasty and unusual to cook for him? Do you have eggs, cheese, sausage, loaf, milk, tomato in your refrigerator? If the answers are “Yes!”, then it’s delicious and hearty dish

for you! Suitable not only for breakfast, but also for lunch and dinner. Doesn't require a lot of time.

Purpose: For children: For breakfast For breakfast: / Quick breakfast
Hearty breakfast
For the holiday table: February 23 / March 8 / Valentine's Day / Birthday
On nature
For dinner: For appetizer
Unexpected guests: For appetizers

Many of us are used to starting our morning with sandwiches. They are made from buns, baguette, bran and rye bread. Today in cooking it is known great amount various recipes similar snacks. Among them are canapés, open and closed sandwiches. The latter are better known as sandwiches, and it is they that will be discussed in today’s article.

Special buns or buns are often used as the basis for preparing closed sandwiches. tin bread, from which the crusts are cut. Before putting the filling on it, it is spread with grated horseradish, mayonnaise, mustard, butter or a special paste. Cheeses, vegetables, fish, meat or sausage are placed on top. The whole thing is covered with a second slice of bread.

In addition to regular sandwiches, there are so-called closed hot sandwiches. They are prepared according to the same principle, but at the very end they are brushed with beaten egg and rolled in breadcrumbs and fry in a frying pan greased with butter. To maintain the freshness and softness of such a snack, it is placed in a soup bowl and covered with a lid.

In addition, there are two- and three-layer sandwiches. They are single-component and combined. To prepare the latter, several products that are combined with each other are used. It could be butter, eggs and ham or herring.

Using this recipe, you can prepare closed Turkish sandwiches relatively quickly. They turn out so tasty that they can be served not only for family breakfast, but also to festive table. To make this appetizer, you need to stock up on all the required ingredients in advance. In this case, your refrigerator should contain:

Half a kilo of turkey. 250 grams of olives. 1.5 tablespoons of tomato paste. Three bay leaves. 240 grams of buns. 0.5 teaspoon of ground pepper. 1/3 cup of raisins. A teaspoon of chili pepper. 8 cloves of garlic. A tablespoon of cumin. Onion head.

So that the closed sandwiches you make, the preparation of which does not take too much time, do not turn out to be bland and tasteless, you need to supplement the above list with table salt.

First you should tackle the vegetables. Onions and garlic are peeled, chopped, placed in a frying pan greased with heated olive oil, and fried until a light golden hue appears. After this, pepper, cumin and bay leaves and continue cooking for two minutes.

Turkey fillet is washed in cool water, lightly dried with paper napkins, cut into small cubes and placed in a frying pan with onions and spices. All this is slightly salted and cooked for five minutes. Then put tomato paste in the same bowl, and a little later pour in a couple of glasses drinking water and add raisins and chopped olives. After the liquid boils, cover the pan with a lid and leave on low heat. After a quarter of an hour, remove the dishes from the stove and remove the bay leaf from it.

The buns are cut in half, greased with olive oil and sent to the oven, heated to 120 degrees. After five minutes, they are removed from the oven and placed on a dish. After this they are smeared Turkish mixture and cover with the other halves of the buns. Ready-made closed sandwiches are served hot.

These simple but delicious sandwiches will... wonderful breakfast for the whole family. They turn out quite filling and nutritious. In order for each member of your family to receive a closed sandwich in the morning, a photo of which will be presented below, you need to make sure in advance that all the required ingredients are found in the kitchen. This time you will need:

100 grams of tomatoes. Packaging of bread for toasting. 200 grams of boiled sausage. 2 tablespoons of mayonnaise. 100 grams of any hard cheese.

As additional ingredients will be used salt and ground pepper.

At the initial stage, you should start preparing the products. Hard cheese rub on a grater. The washed tomatoes are cut into cubes. Do the same with boiled sausage. All this is combined in one suitable container, greased with mayonnaise, salt, pepper and gently mixed.

Place two slices of bread into a preheated sandwich maker. The prepared filling is placed on top. The last layer is another piece of bread. After this, you can close and turn on the device. Prepare future closed sandwiches for five minutes. After that, they are laid out on a plate and served to the table. This recipe is great because it allows you to substitute ingredients. So, in the absence of mayonnaise, you can use whipped egg. And sausage can easily be replaced with boiled chicken.

This simple but delicious sandwich contains no meat components. It is good because its preparation does not require expensive, scarce products. To make such closed sandwiches (recipes can be seen in today’s publication), your kitchen must have:

450 grams of mozzarella. French baguette. A couple of glasses of chopped basil. Three sweet bell peppers. 1/3 cup of olive oil.

Among other things, you should make sure in advance that you have table salt on hand at the right time. The amount of this ingredient will depend on the personal preferences of the cook and his family.

First of all, you need to turn on the oven. While it is heating up, you can start preparing the peppers. They are washed, dried with paper towels and cut in half. The resulting halves are placed on a wire rack. oven so that the cuts are at the bottom, and bake for a quarter of an hour. When the skins begin to char, turn the peppers over and leave for another five minutes. They are then placed in paper bag and put aside for a while.

After about a quarter of an hour, carefully remove the skin from the peppers. A few pieces are left on a separate plate for further decoration of sandwiches, and the rest of the pulp is sent to a blender. Basil, olive oil and salt are also placed there. All this is crushed to a puree.

The French baguette is cut lengthwise. After this, a little crumb is carefully removed from it. Place chopped mozzarella on the top half. Pepper and basil puree is placed on the lower part. Then the halves are stacked on top of each other. Ready-made closed sandwiches with mozzarella are served to the table. To give them more beautiful view, put aside pieces of sweet bell pepper pulp between the halves of the baguette.

Food Recipes

Sandwiches are the most common snack. They are prepared from bread and butter, sausage and other meat and fish gastronomic products, meat culinary products, eggs and other products.

In this group of products, a distinction is made between sandwiches themselves - open sandwiches and their varieties - closed and snack sandwiches.

Sandwiches are a slice of bread on which sausage, cheese, caviar, etc. are placed. The ratio of bread and complementary products can range from 1: 1 to 3: 1. Before preparing sandwiches, the products are prepared and cut accordingly. The bread is cut into slices 1 - 1.5 cm thick. It is most convenient to cut bread baked into loaves and rye bread, baked into loaves weighing 0.5 kg.

After removing the casing from the part of the loaf that is intended for use, the sausage is cut into: thick loaves of boiled sausage - one piece per sandwich, thin loaves - 2 - 3 pieces; smoked and semi-smoked sausages - 2 - 3 thin pieces each; You should not remove the casing from the entire loaf of sausage, since without the casing the sausage quickly deteriorates. Large-diameter sausage loaves are cut crosswise, and narrow ones diagonally.

The ham (ham and roll) is divided into parts, the skin is cut off and cleaned. After this, the ham is cut into pieces of such width that they completely cover the slices of bread. When cutting ham, you should strive to ensure that the fat layer is evenly distributed between the pieces.

Boiled fish - beluga, stellate sturgeon, sturgeon - are cooled and cut into slices 3 - 4 mm thick. Lightly salted fish- salmon, salmon, chum salmon, balyk - first they clean, and the part of the fish intended for slicing is cleaned at the rate of one piece per sandwich. Cut the fish into pieces, starting from the tail.

Pressed caviar is kneaded on a marble or wooden board and, leveling with a knife, give the desired shape.

The herring is cut into two pieces per sandwich.

Cheese is divided into big pieces, and rectangular cheese is cut lengthwise, and round cheese is cut into sectors. Then peel off the rind and cut the cheese into pieces.

Products intended for sandwiches should be cut no earlier than 30 - 40 minutes before serving. During storage appearance and the taste of the sandwiches quickly deteriorates.

Sandwiches with fatty foods (lard, brisket, loin), foods containing pungent taste(herring, sprat, chum caviar), as well as those that do not have a well-defined taste (eggs, some types of processed cheese), are prepared on rye bread. For sandwiches with all other types of products, wheat bread is most often used.

For all sandwiches, with the exception of sandwiches with fatty foods, it is recommended to spread butter (5 - 10 g) on ​​a slice of bread, and place the product on it so that it completely covers the sandwich; Sandwiches with bacon, brisket, brisket, fatty ham, etc. are prepared without oil.

Butter for sandwiches with herring, sprat, caviar (pressed, granular and chum) is better to put in the form of a flower, leaf, star on one side of the sandwich or in its middle.

For sandwiches with deli meats and culinary products (ham, boiled sausage, fried beef, pork and veal), oil can be mixed with big amount table mustard or hot sauce(16 - 20 g per 100 g of oil).

Closed snack sandwiches are made from two thin slices of wheat bread. The bread is cut into strips 5 - 6 cm wide, about 0.5 cm thick. A thin layer of butter is applied to the strips of bread, whipped as for cream, seasoned for taste with mustard, grated horseradish, hot sauce, etc., depending depending on what product the sandwiches are prepared with: ham, fish, roast beef, etc. Thin slices of meat or fish gastronomic products, meat culinary products or other products are placed on strips of bread and butter, covered with another similar strip of bread, pressed with a spatula or knife (leveling the surface). Strips of bread are trimmed on the sides and cut into square or other shaped sandwiches. For snack sandwiches, the size and shape of a matchbox is usually adopted. Closed sandwiches prepared for the road can be made in a larger size, but they should not be made thicker than 0.5 cm.

Serve closed sandwiches on a plate or dish covered with a paper napkin.

Snack sandwiches (canapés). How to prepare canapés

Small snack sandwiches (canapés) are prepared from various products, which are prepared accordingly.

Wheat bread (slightly stale), and sometimes rye bread is cut into slices 0.5 cm thick in the shape of different figures or strips 5-6 cm wide. The sliced ​​bread is fried in butter until a crispy golden brown crust forms (without drying).

The puff pastry is rolled out thinly, figures with a diameter of 5-6 cm are cut out of it using a notch or a knife and baked in an oven.

The butter is softened and whipped in the same way as for making cream. During the whipping process, you can add 1/3 of the cream (30% natural or whipped) to the butter.

To give the oil a different color, add pureed egg yolks, tomato paste or spinach puree.

Anchovy oil can be prepared as follows: anchovies (1 part) are mixed with softened butter (2.5 parts) and rubbed through a fine sieve.

Instead of anchovies, you can take sprat, separating only one pulp from them (fillet without skin and bones).

Red pepper butter is prepared from butter (100 g) and red pepper powder (1 g).

Pistachio oil is prepared as follows: scalded, peeled pistachios (100 g) are pounded in a mortar with 2 - 3 teaspoons of water, then butter (150 g) is added, mixed, rubbed through a sieve and beaten until a fluffy mass is formed.

There are two ways to make small snack sandwiches.

First way. Layers of pate, game cheese or whipped butter are placed on toasted strips of bread. Such strips are garnished with slices of eggs or chopped egg yolks and whites, herbs, chopped ham, strips of herring, salmon, caviar, etc., decorated with oil released from a paper tube, and then the strips are cut into squares, triangles, diamonds, etc. P.

Second way. Figures cut from bread or baked from puff pastry are garnished with slices of ham, game, salmon, herring, olives, tomatoes, cheese, etc., attaching the garnish with butter and finishing the sandwiches with butter or mayonnaise using a paper tube.

The finished sandwiches are placed in a refrigerator so that the butter hardens well. When serving, snack sandwiches are placed on a dish or plate with a paper or linen napkin. Sandwiches should be placed on a platter so that the shapes and colors of the food combine beautifully.

• Category:

OPEN SANDWICHES

Open sandwiches are a slice of bread on which sausage, cheese, caviar, etc. are placed. The ratio of bread and complementary products can range from 1: 1 to 3: 1.

Before preparing sandwiches, food is properly prepared and cut.

The bread is cut into slices 1-1.5 cm thick. It is most convenient to cut bread baked into loaves and rye bread, baked into loaves weighing 0.5 kg.

Sandwiches with fatty foods (lard, brisket, loin), foods with a spicy taste (herring, sprat, chum salmon caviar), as well as eggs, and some types of processed cheese are prepared on rye bread. For sandwiches with all other types of products, wheat bread is most often used.

For all sandwiches, with the exception of sandwiches with fatty foods, it is recommended to spread butter (5-10 g) on ​​a slice of bread, and place the product on it so that it completely covers the sandwich; without butter, prepare sandwiches with bacon, smoked loin, smoked brisket, with fatty ham and other products.

Butter for sandwiches with herring, sprat, caviar (pressed, granular and chum) is better to put in the form of a flower, leaf, star on one side of the sandwich or in its middle.

For sandwiches with gastronomic meats and culinary products (ham, boiled sausage, fried beef, pork and veal), mix the butter well with a small amount of table mustard.

CLOSED SANDWICHES

Closed sandwiches are made from two thin slices of wheat bread.

The bread is cut into strips 5-6 cm wide, about 0.5 cm thick. For closed sandwiches, it is good to use piece buns weighing 50, 100 g. A thin layer of butter is applied to the strips of bread, which can be whipped, as for cream, and seasoned for taste with mustard, grated horseradish sauce, etc., depending on what product the sandwiches are prepared with: ham, fish, roast beef, etc. Thin slices of meat or fish gastronomic products, meat culinary products are placed on strips of bread and butter or other products, cover with another similar strip of bread, press with a spatula or knife (leveling the surface). Strips of bread are trimmed on the sides and cut into square or other shaped sandwiches. For snack sandwiches, the size and shape of a matchbox is usually adopted.

Closed sandwiches prepared for the road can be made in a larger size, but they should not be made thicker than 2-2.5 cm.

Serve closed sandwiches on a plate or dish covered with a beautiful paper napkin.

Below is an approximate combination of products for making closed sandwiches.

Boiled ham and butter with mustard added.

Fried veal and butter with mustard added.

Boiled sausage and butter with mustard added.

Roast beef (fried meat) and butter with sauce added.

Fried chicken (fillet) and butter.

Fried game (fillet) and butter with added sauce.

Cheese and butter.

Grated sharp cheese and butter.

Hard-boiled eggs and mayonnaise.

Herring (fillet) slices and butter with crushed egg yolk and mustard.

Anchovies and butter. Pressed caviar and butter.

Chum salmon caviar and butter. Salmon or salmon and butter.

Balyk and butter.

Snack sandwiches on puff pastry croutons (canapés)

Round, square, rectangular, oval croutons with a diameter of about 3 cm are baked from unleavened puff pastry, cooled and used as a basis for preparing snack sandwiches (canapés). Crouton weight 25-30 g.

Options for snack sandwiches on croutons:

a border is made on the crouton cheese butter, put cheese paste in the middle (recipe 150). sprinkle with grated cheese;

na cool round shape put a slice of egg on top of the egg granular caviar, decorated with a border of butter and herbs;

the ham is cut into thin strips, seasoned with ketchup and placed in a heap on a steep slope of any shape, decorated with a border of pistachio butter, herbs, viburnum (or lingonberries);

put a thin slice of fresh cucumber on top, top with a slice of sturgeon, sturgeon or hot smoked beluga, decorate with slices of lemon, herbs and butter with tomato and red pepper;

crouton with cheese butter, add a slice of fresh or lightly salted cucumber, again a layer of oil, then a slice of fresh tomato. decorate with a scrap of cheese and greens.

Cool)I from bread 45 30 or unleavened puff pastry 25 30. Butter and oil mixtures 5 15. fish and meat gastronomic products 15 20. boiled meat and fish 20 25. eggs 1/8 1"4 pcs. pates 20 25 . cheese 15 25. fresh and pickled cucumbers, fresh tomatoes, sweet peppers, lemon 5 10. greens 2 3. sauces (mayonnaise, ketchup, etc.) 5 10. Yield 50 60 g. Total filling mass 25 30 g. mixtures based on it, lemon, herbs, black olives, ketchup, fresh cucumbers and tomatoes.

Options for snack sandwiches on toast.

A strip of toasted bread is coated with anchovy oil, cut into shaped pieces, a piece of herring, herring or sprat is placed on each piece, decorated with herbs, eggs, olives (pitted);

a strip of toasted bread is coated with pistachio butter, covered with thin slices of ham, cut into shaped pieces, each of which is decorated! banquet mayonnaise, herbs and viburnum, cranberry or lingonberry berries;

a strip of toasted bread is cut into shaped pieces, on each of which a granular, pressed or chum salmon caviar, the edges of the croutons are decorated with a figured tube of butter tinted with egg yolk;

slices of crab or necks of shrimp or lobsters are attached to the curly [turnips using banquet mayonnaise, poured on top thick mayonnaise; along the edges they make a border of butter, tinted with tomato paste, the sandwich is decorated with parsley or cilantro;

curly croutons are covered with a thin layer of butter mixed with grated horseradish, a slice of boiled sturgeon, stellate sturgeon or beluga is placed on top, decorated with slices of lemon, olives, a border of banquet mayonnaise or butter with tomato paste, herbs;

poached chicken or turkey fillets are cut into thin strips; on curly croutons, make a border of cheese butter along the edges, put prepared poultry meat in the middle, season! I decorate it with mayonnaise! herbs and tomato paste.

Second way. The bread is freed from crusts, I cut it! strips 8 mm thick, 2-3 cm wide, after which they are cut into squares, rectangles and other shapes. Part of the bread is cut into slices 8 mm thick, from which circles with a diameter of 3 cm are stamped with a special metal notch. Each figuratively cut piece of bread is made into a sandwich separately.

Products of two or three types are placed on a figuratively cut slice of bread, the edges of the bread are decorated using a syringe, pastry bag or a parchment paper tube with a border of butter or butter mixture. Natural butter is used, as well as butter colored with tomato paste, spinach puree, and pureed brightly colored boiled egg yolks.

Snack sandwiches on bread (capano)

Wheat or Rye bread for snack sandwiches should have a fairly dense crumb, the shape of which is well preserved when slicing in small pieces and subsequent use. There are two ways to prepare sandwiches on bread.

First way. The bread is freed from crusts, cut into strips 8 mm thick, 2-3 cm wide, fried on both sides in butter, cooled, primed with butter (or some kind of oil mixture), thin strips of gastronomic products are placed on the butter (as if gluing it! them), then a strip of bread is cut with a sharp thin knife in the form of squares, triangles, diamonds, etc. Butter intended for snack sandwiches is whipped in a mixer to make it more homogeneous. Each snack sandwich can be additionally decorated with herbs, lingonberries, viburnum, cranberries, mayonnaise, tomato paste. egg. Oil, mayonnaise, and tomato paste are used to secure decorations. The prepared sandwiches are laid out on a plate lined with a beautiful napkin (linen or paper); a plastic or wooden skewer is inserted vertically into each sandwich. On one dish there are usually several types of snack sandwiches (assorted): meat, fish, vegetables.

Options snack sandwiches on bread:

rye bread in the shape of a rectangle is slightly soaked in oil from a can of sprats or sardines, a slice of gherkins or pickles is placed, then a slice of sprats or sardines, decorated with lemon and herbs;

a figured slice of rye bread is greased with butter, a slice of boiled egg and herring is placed, decorated fresh tomato, greens;

a rectangular or square slice of rye bread is greased with anchovy oil, a piece of fried or pickled lamprey is placed, and decorated with a slice of lemon, mustard and herbs.

11/10/2011

Open sandwiches

Closed sandwiches

Snack sandwiches

Sandwiches

Wrap it right

Keep your sandwiches safe.

Watch your calories

Unusual combinations

Bread for sandwiches.

Technology for preparing sandwiches and rules for serving them

Open sandwiches

Open sandwiches are the most regular sandwiches, to which we are accustomed.

For open sandwiches best to use White bread(loaf) or rye bread baked in bricks.

The slices are cut 1 - 1.5 cm thick and 10 - 12 cm long. For sandwiches made from low-fat products, you need to grease the bread with butter or make a petal out of butter and place it on top on the edge or in the middle.

For sandwiches with boiled sausage, fried beef, veal, oil can be mixed with table mustard or sauce. Sandwiches with fatty foods (brisket, loin, lard) and foods with a spicy taste (herring, sprat), as well as eggs, mild processed cheese are recommended to be prepared on rye bread. Slices of a thick loaf of sausage are placed one per sandwich, and thin slices of two or three. Ham, ham, and roll are cut into pieces of such width that they completely cover a slice of bread. Place two or three pieces of herring on a sandwich with a border of green onions.

Sprat (without head, tail and entrails), sardines, sprats are placed diagonally on the bread, and slices of hard-boiled eggs are placed in the free places.

Closed sandwiches

Closed sandwiches are English name sandwiches, they are multi-layered. Such a sandwich consists of two slices of bread, between which the filling is located.

A slice of wheat bread is cut into 7-8 cm long and 0.5 cm thick.

Sandwiches prepared for the road can be larger in size.

To prepare closed sandwiches, use wheat or rye bread, one day old, which is cut with or without crust into elongated slices 1 - 1.5 cm thick, as well as bread with bran, challah, baguettes, city and school buns, puff pastries, tattoos, running, toast, dry biscuits.

Sandwiches are prepared with a large number of culinary products of various salads, omelettes, boiled or fried meat or poultry, pate and sandwich spreads, combining the tastes of the constituent products, which makes it possible to get a variety of sandwiches. For preparing meat pastes or fish products, canned food, cheese, eggs, green onions thoroughly crushed, combined with butter, cold sauces, salt, pepper and other spices, and ground.

Hot sandwiches, hamburgers, cheeseburgers, and hot dogs have gained enormous popularity all over the world.

Sandwiches are prepared with fish and meat gastronomic products, culinary products, cheese, curd mass, jam, jam, vegetables, fruits, eggs, oil mixtures and pastes, sauces. Products for sandwiches that match well in taste and color are cut into thin slices of 1 - 3 pieces, which are placed on the bread, covering it completely. Sandwiches are served cold or hot.

Snack sandwiches

They are prepared in the form of small cakes, 3.5 - 5 cm long or in diameter, on crustless bread, toast, fried croutons, and dry biscuits. Served with cocktails alcoholic drinks, tea, coffee, as a snack for the holiday table, because... They look very elegant and decorate the table.

Dried bread is cut into long pieces (up to 15 cm), 4 cm wide, 0.5 - 0.7 cm thick, greased with butter or oil mixtures and laid on top in rows of cheese, ham, eggs, Bell pepper or alternating by color different kinds fish and caviar, green onions, oil. Once cooled, cut into small sandwiches. Canapés are also prepared in the form of circles cut from croutons using notches. Meat or fish products are laid out one on top of the other in the form of a tower, decorated with vegetables or fruits and secured with a cocktail skewer. This small appetizer (3.5 cm) is served with a cocktail.

Snack sandwiches are served on a platter or vase, covered with a napkin, beautifully decorated with herbs.

Suggestions for improving the technological process

Sandwiches - wonderful light food, which does not require much labor and time for preparation. Sandwiches can be served as a snack, breakfast or informal dinner.

Sandwiches for school breakfast, for work or for a picnic - a practical and inexpensive thing. By carefully choosing foods for sandwiches, you don’t have to worry about your weight. Pack the sandwiches carefully, otherwise they will get wet and may even be hazardous to your health.

Save time by making sandwiches by stream. If you're making several sandwiches at once, keep things moving. Place the pieces of bread in a row, spread the sauce on them, and put the filling on top.

Wrap it right. To keep sandwiches fresh, wrap them in plastic wrap, wax paper, foil, or a plastic bag immediately after cooking.

Beware of watery ingredients. Lettuce, chopped tomatoes or cucumbers can help soggy the bread. To prevent this from happening, do not put these items on the sandwich right away, but wrap them separately and place them on the bread before serving.

Keep your sandwiches safe. Do not keep room temperature more than 2 hours sandwiches with chicken, meat, fish and eggs, so that the sandwiches do not contain pathogenic bacteria, such as salmonella.

Watch your calories

Choose your sauces. Avoid sauces with a lot of oil. Chopped herbs or a drop of chili sauce will add flavor to the sandwich.

The bread can be spread with a low-fat condiment, such as mustard. Make your own sauce using pureed dried tomatoes or fried garlic.

Watch your dairy products. If you need cheese, choose

low-fat varieties. "Fatty" sauce can be replaced low-fat yogurt, mixed with mustard.

Choose lean proteins. Try not to use fatty meat - salted beef or sausages. Replace them with chicken or turkey breast, shrimp or tuna in its own juice.

Place the filling on low-fat aromatic products. Choose roasted peppers, artichoke hearts, capers. Replace almost tasteless lettuce with rocket lettuce or watercress salad.

Unusual combinations

• Hummus, tomato and cucumber slices and chili sauce in warmed pita bread.
• Circles of red and yellow tomatoes, mayonnaise, sea ​​salt and ground black pepper on white bread without crust.
• Olive paste, fried peppers, slices of hard-boiled eggs, rocket salad and anchovies on a baguette.
• Fried sandwich with stewed olive oil mushrooms and spinach with fontina cheese on ciabatta.
• Smoked turkey, cottage cheese with green onions and cranberry or chutney on toasted raisin and nut bread.
• Mashed avocado with red onion rings, tomato, cucumber, alfalfa sprouts and mayonnaise on bran bread.
• Fried eggplant, rocket salad and goat cheese on focaccia.
• Pork pieces, fried onion And spicy mustard on bran bread or buns.

Bread for sandwiches.

There are many suitable varieties of bread. Most varieties are combined with almost all ingredients - from a variety of meats, salami and fried beef before delicate fillings - egg salad and smoked salmon. For fried sausages and other ingredients with vegetable oils Requires dense bread. Bread with olives, nuts and herbs gives the sandwiches additional flavor. Stale bread can be cut into pieces, fried, spread with sauce or mustard.